Rosemary, Thyme + Garlic

As our only one made with red wine vinegar, this robust Vinegar Infusion demands attention. With garden grown herbs and organic garlic, it pairs excellently with red meats and earthy flavours.

DF = Dairy Free GF = Gluten Free V = Vegan

➊ Vegetable Vinaigrette

DF | GF | V

Ingredients

½ cup Olive Oil

2 tbsp Rosemary, Thyme + Garlic Vinegar Infusion

1 tsp Dijon Mustard 

½ tsp Garlic, Chopped

Directions

Combine ingredients in a jar, shake well, and store in the refrigerator. Keeps for up to 2 weeks.  

Ideas: Use on roasted vegetables, on a dark greens salad (kale, chard).

➋ Warm Asparagus Salad

GF | V + DF Option

Ingredients

1 bunch Fresh Asparagus, Cleaned + Trimmed

1 - 2 tbsp Olive Oil

1 tsp Garlic, Chopped

2 - 4 tbsp Rosemary, Thyme + Garlic Vinegar Infusion

¼ cup Feta Cheese (void for V + DF)

Toasted Pumpkin Seeds

Pinch of Fresh or Dried Rosemary

Salt + Pepper 

Directions

Sauté olive oil and garlic in pan. Add fresh asparagus and cook on low-med heat until tender. Add Rosemary, Thyme + Garlic Vinegar Infusion and lemon juice. Remove from heat. Place in a serving dish and sprinkle with feta cheese, toasted pumpkin seeds, rosemary, and salt and pepper.